Help with my first brisket on MAK
- Thread starter Av8er
- Start date
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Babbling Farker
You typically are going to wrap for the hold. Being wrapped holds in the moisture...and no they will not dry out...they actually seem to get more moist.
Av8er
is one Smokin' Farker
11 hours in and she is at 164f internal temp. Mak is holding steady at 225f when it’s about 40f outside. It got down to 32f last night and pellet consumption hasn’t been near what I was thinking it was going to be. Now I’m thinking about firing up the Lang just to play with fire and have a warm place to drink beer.
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BKING!
is Blowin Smoke!
It’s up to you. Is it out of the stall? Briskets are one of those cooks that can take 12 hours or 20 hours lol
rwalters
Quintessential Chatty Farker
Lookin’ GOOOOOOD!!!!! 
Av8er
is one Smokin' Farker
Lookin’ GOOOOOOD!!!!!
Thanks!!
Av8er
is one Smokin' Farker
Well after 18.5 hours she was done. I finally increased the temp from 225 to 275 at the 16 hour mark. I have to be honest and say it was ok and I have had better. The point was almost all fat and everything under it was decent but th rest of the flatwas kinda dry. One of these days I will smoke a brisket that I am happy with. Until then I will keep trying.
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rwalters
Quintessential Chatty Farker
That’s a bummer! It looks good! How was the smoke profile? I’ll be honest, brisket is not that high on my list for low n slow meats. Personally, I’ll take beef back ribs, short ribs or tri-tip any day over brisket. Call me strange... lol.
Jcmhc
Knows what a fatty is.
Were you in the low n slow camp for tri tip, or do you reverse sear like a steak?
rwalters
Quintessential Chatty Farker
I’ve done both, but more often than not do the reverse sear. But triskets are awfully tasty
Av8er
is one Smokin' Farker
I run on smoke for 4 hours then bumped to 225. The last hour and a half I had to bump it up to 275 to get it done. It didn’t have much of a smoky flavor at all. Next time I will stick to a hickory pellet the entire time. I love tri tip but I don’t have any butcher shops around here to cut me one. The one I used closed up unfortunately. I definitely need to get me a knife sharpener. It’s hard to cut thin slices with a semi dull knife. While I’m at it I need to get a good knife as well. Been using a fillet knife which has been working surprisingly well.
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rwalters
Quintessential Chatty Farker
Perhaps it’s mentioned somewhere in this thread, but what type of pellets did you use for this cook? A super clean smokiness is one thing I have never found lacking with the MAK...
As to your knife issue, if you don’t want to spend much, I have found the Victorinox knives to be amazingly hard to beat. Best bang for the buck in my opinion. This is my go to knife for 90% of what I do. I also have a cheap little sharpener that keeps this thing razor sharp. I’ve had the knife for at least 5 years now and it’s still going strong.
Victorinox 6.8523.17 Swiss Classic Santoku Knife with Fluted Edge, 7 in, Black https://www.amazon.com/dp/B000QCPNWM/ref=cm_sw_r_cp_api_i_haErCbA5NS6TB
Av8er
is one Smokin' Farker
I was using lumber jack hickory. That’s not a bad price for the knife, will probably place an order soon for that and a Ken Onion sharpener.
BKING!
is Blowin Smoke!
That’s my favorite pellet for high smoke. How do the leftovers taste the next day? A lot of times I don’t taste much smoke the day I cook it if I’m around the cooker all day.
darita
is Blowin Smoke!
Bummer. Believe me, I can relate. Is there any possibility that the flat wasn't completely done yet. Were you probe testing the thick and thin part of the flat? I usually do that so that I know if I've passed done. I try to get probe tender while monitoring both.
Av8er
is one Smokin' Farker
I just got done eating some of the leftovers and I have to say, it was definitely stronger than it was last night. Being in the smoke all day and drinking beer all day may have desensitized my taste. Honestly I don’t think I like the brisket as much as other cuts of meat.
They were all done, the point and flat was probed all over and was like butter.
darita
is Blowin Smoke!
I agree with you. I actually like a good chuckie over brisket. I might feel different if Could afford Prime or Wagyu, but that's another story.
